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20-Minute Peach Dessert for Camping: Skillet Crumble

A warm, gooey peach crumble made entirely in a cast iron skillet over a camp stove. Canned peaches are simmered with brown sugar and cinnamon, then topped with a buttery oat crumble and cooked until golden. Ready in 20 minutes, with no oven needed.
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Ingredients Method

Ingredients
  

  • 2 cans (15 oz each) peach halves in juice or light syrup drained, each peach cut into 4-6 pieces
  • 2 tablespoons brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 3 tablespoons cold unsalted butter cut into small cubes
  • 1/4 cup chopped pecans or walnuts optional

Method
 

  1. Place a 10-inch cast iron skillet on your camp stove over medium-low heat. Add the drained, cut peaches, 2 tablespoons brown sugar, cinnamon, and nutmeg. Stir gently and let cook for 3 minutes until the peaches soften and the sugar dissolves.
  2. In a small bowl, mix the rolled oats, flour, and remaining 1/4 cup brown sugar. Add the cold butter cubes. Use your fingertips or a fork to work the butter into the dry mixture until it resembles coarse crumbs. Stir in the nuts if using.
  3. Spread the crumble topping evenly over the hot peaches in the skillet. Do not stir. Cover the skillet with a lid or a piece of heavy-duty aluminum foil pressed down around the edges.
  4. Cook over low heat for 10 minutes. Lift the lid carefully — steam will escape. The topping should look set and lightly golden. If it's still pale, cook uncovered for 2 more minutes.
  5. Remove the skillet from the heat. Let it rest for 2 minutes. The filling will thicken as it cools slightly. Serve warm, straight from the skillet.